Turkmen food

In Turkmenistan, meat is the cornerstone of the diet, featuring prominently in many traditional dishes. Alongside the commonly enjoyed methods of cooking meat—such as roasting, boiling, stewing, and baking—Turkmen cuisine also includes unique preserved and dried meats like «kakmach» (or «kokmach») and «garyn.»

Turkmen culinary practices boast a variety of lamb dishes, each prepared in distinct ways. For instance, «govurma» refers to simply fried lamb, while «kovurma» involves frying it with fat. Another variation, «govurlan et» or «govurlan-eth,» is fried with tomatoes. «Chekdirme» is a hearty stew made with lamb, potatoes, and tomatoes.

One intriguing dish in Central Asian cuisine is «yshtykma,» a stuffed bird usually prepared with ducks or geese. Kebabs are also highly popular, with numerous types to choose from. The most renowned kebab is «keyikjeren kebab,» made from the meat of young gazelle, a prized delicacy.

Turkmenistan’s food culture includes a variety of other beloved dishes. «Gulak» or «beshbarmak» is a traditional meal, while «kurdak» is a flavorful stew of meat and vegetables. «Gazanlama» (also known as «kazanlama») features meat cooked over hot coals, and «buglama» is a dish of stewed meat. Another unique preparation is «tamdyrlama,» where meat is baked in a traditional clay oven called a «tamdyr.»

Among the most cherished foods in Turkmenistan is «ash» (also known as «palov» or «plov»), a rice dish that, while similar to the familiar pilaf, is sometimes made with poultry and can include apricots instead of the traditional carrots. Another staple is «yarma,» which refers to cracked wheat and a wheat porridge cooked in meat broth, held in high regard alongside plov.

A popular vegetable dish is «durushde dykma,» which consists of tomatoes, bell peppers, and eggplants stuffed with a mixture of minced meat and rice.

Turkmenistan is known for its diverse and hearty soups, which are a staple not only at festive occasions but also in everyday meals. The variety of soups reflects the rich culinary traditions of the country.

One of the most common soups is «chorba,» a flavorful dish made from lamb broth seasoned with various spices. Another popular choice is «gara-chorba,» a tomato-based soup that combines the tangy taste of tomatoes with aromatic seasonings. «Kovurma-chobra» features meat that is first fried before being simmered into a rich and savory soup.

Legume soups hold a special place in Turkmen cuisine. «Gaynatma» is a pea soup that is both nourishing and comforting. «Unash» is a bean soup that includes noodles, offering a hearty and filling meal. «Chorba-mash» (or «shurpa-mash») is made from mung beans, also known as green beans, while «nohudly-chorba» (or «nokudly chorba») combines peas with lamb in a satisfying stew.

Another interesting variety is «etli-borek chorbası,» a soup featuring dumplings, or «kyufta shurpa,» which includes meatballs. «Dogroma chorba» is a unique lamb soup that incorporates sub-products, broken pieces of bread called «chorek,» and tart plums for a distinctive flavor profile.

«Masterava» is a rice soup that offers a comforting, simple taste. «Umpach zashi» is a soup made from roasted flour, herbs, onions, and spices, creating a rich and savory dish. Finally, «naryn» features fine noodles cooked with meat and broth, providing a delicious and hearty meal.

Dairy products play a significant role in the daily diet, with a strong preference for sheep and camel milk. These milks are transformed into a variety of traditional dairy and fermented products that are integral to Turkmen cuisine.

One staple is «gaty,» a thick kefir commonly enjoyed in nearly every household. It pairs well not only with main dishes but also with freshly baked flatbreads, making it a versatile accompaniment to any meal. Another popular dairy item is «katyk,» a rich and creamy yogurt that adds a refreshing tang to the diet.

«Chal,» or «chala,» is a mildly carbonated fermented drink made from camel milk. It provides a unique flavor profile that complements many meals. «Sary yag» is clarified camel butter, which is used for cooking and adding depth to dishes. «Gurt» is a round, dried cheese that offers a robust, concentrated flavor, while «teleme» (or «tele») is a soft cheese with a texture similar to cottage cheese, made from sheep’s milk. «Sakman» is a delicate cheese with a slight saltiness, resembling a mild feta.

In addition to these products, Ashgabat is known for its special dairy dishes, including «uitli-ash,» a milk-based porridge, «suitli-unash,» a dish of noodles served with milk, and «yagli-shule,» a rice pudding made with milk.

Turkmen cuisine boasts a rich array of dough-based dishes that have become beloved staples in local culinary traditions. Among these are dumplings known as «etli-borek,» and «manti,» also referred to as «berek» or «börek,» each prepared with a unique Turkmen twist. Unlike the more commonly known varieties, these dumplings are often filled not just with minced meat but also with spinach and a herb called purslane. In the Lebap region, dumplings are sometimes made with raw egg mixed into the filling.

Breads and pastries are also a prominent feature of Turkmen cuisine. «Ishlecli» is a special meat pie traditionally baked in a tandyr oven, nestled between two metal pans to create a crispy, flavorful crust. Another popular pastry is «gutaba» (or «gütapa»), which is similar in appearance to a cheburek, and is filled with a mixture of greens or spinach. «Etli-nan» is a savory meat pie, while «fitchi» is another variant featuring lamb.

A unique dish, «belke,» consists of unleavened dough rolled into small squares, boiled, and then served with meat broth and a dollop of sour dairy products. «Hegenek» is made from a liquid dough mixture of flour, eggs, milk, and salt, which is poured onto a hot pan and baked until golden brown.

In Turkmenistan, offal is also utilized creatively; «dzhazhily bukche» is a dish made from lamb intestines. In the northern parts of the country, «buzmyk» is a traditional dish where semi-liquid dough is squeezed by hand into a pot of boiling meat broth. Lastly, «dograma» combines boiled meat, onions, and pieces of layered flatbread, all mixed together and served with a savory broth.

Turkmen cuisine features a rich variety of fish dishes, reflecting the country’s diverse aquatic resources. Fish such as sturgeon, pike, cod, halibut, carp, beluga sturgeon, kutum, catfish, and mullet are commonly used in local recipes. The best fish dishes are crafted by the people of Ogurja, those residing along the Caspian Sea coast. These culinary experts create various styles of fish dishes, including stews in clay pots, fried fish, and skewered fish, as well as fish kebabs and even pilaf.

One notable fish dish is «balykly yanakhly ash,» a type of pilaf where the fish is first boiled in a broth with herbs and then simmered in sour cream. «Balyk berek,» or fish manti, is another favorite, showcasing fish-filled dumplings that are especially popular in Turkmenistan. Another traditional dish, «shorba ogurjdalin,» is a noodle soup with fish that highlights the region’s culinary influence.